Nutritional Facts

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, tomato puree, water, chilies, olives and chili seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rice is tender.

Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.Yield: 6 servings.

Originally published as Spanish Rice Supper in Healthy Cooking
June/July 2009, p66